41. AURORA SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a small piece of lobster butter ↝ Lobster [Shellfish]
a teaspoon of three yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a tablespoonful of Tarragon-vinegar
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (2)

Put some Béchamel sauce into a bain-marie.
Just before the sauce is required for use, mix in a small piece of lobster butter, a teaspoon of three yolks of eggs, a tablespoonful of Tarragon-vinegar, and a little cayenne.

Original Text

41. AURORA SAUCE.
Put some Béchamel sauce into a bain-marie, and just before the
sauce is required for use, mix in a small piece of lobster butter, a
teaspoon of three yolks of eggs, a tablespoonful of Tarragon-vinegar,
and a little cayenne.

Notes

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